Study on the process and stability of mango peanut milk

doi:10.13386/j.issn1002-0306.2013.04.062

Study on the process and stability of mango peanut milk[J]. Science and Technology of Food Industry, 2013, (04): 249-251. DOI: 10.13386/j.issn1002-0306.2013.04.062

Citation:

Study on the process and stability of mango peanut milk[J]. Science and Technology of Food Industry, 2013, (04): 249-251. DOI: 10.13386/j.issn1002-0306.2013.04.062

Citation:

Study on the process and stability of mango peanut milk[J]. Science and Technology of Food Industry, 2013, (04): 249-251. DOI: 10.13386/j.issn1002-0306.2013.04.062

Study on the process and stability of mango peanut milk

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The process and stability of mango peanut milk were studied with peanut and mango as main raw materials.The stabilizer of mango peanut milk was guar gum, the dosage was 0.15%.The optimum emulsifier was the mixture of sucrose fatty acid ester, monoglyceride and polyglycerol fatty acid ester (1:1:1) , the dosage was 0.24%.Best dosages were 30% peanut milk, 20% fruit juice, 2.5% white sugarby orthogonal test.The mango peanut milk made under the condition not only had unique flavor, but also had good stability, it could meet the requirement of consumers.

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Science and Technology of Food Industry

Study on the process and stability of mango peanut milk

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